Double Chocolate Sugar Cookies with a Peppermint Finish

By
Lisa Basini
-
616

HERE IS WHAT YOU NEED :

  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks salted or unsalted butter softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup chocolate chips – ½ cup for cookie dough and ¼ cup to melt for a garnish
  • 2 large candy canes or 6 mini candy canes crushed
  • 1 tablespoon granulated sugar

HERE IS HOW YOU DO IT :

  1. Preheat oven to 375°.
  2. Combine, flour, cocoa powder, baking soda and salt, set aside.
  3. Cream together, butter, sugar, eggs and vanilla. Slowly add flour mixture. Add in ½ cup chocolate chips and stir.
  4. Dough may be a little sticky, wet hands before rolling or chill for 1 hour before rolling.
  5. Scoop into 2-inch balls, flatten into a disk, place on a baking sheet 2 inches apart. Bake for 10 – 12 minutes.
  6. Cool cookies completely. In a freezer grade plastic bag, crush candy canes, by rolling them over with a rolling pin. Add in sugar to the crushed peppermint and shake to combine, set aside. Melt remaining ¼ cup chocolate in the microwave for 30 seconds, stir, cook for an additional 15 seconds if needed. Stir until melted. Drizzle over cooled cookies with a fork and immediately sprinkle on peppermint sugar.

 

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